Savory Mackerel Curry Bread: A Unique Busan Premium Seafood Recipe
2024 Busan Premium Seafood Recipe – Mackerel Category: Mackerel Curry Bread
This recipe offers a unique twist on traditional Japanese curry bread, incorporating premium Busan mackerel. The bread dough itself is infused with a subtle curry flavor, and the filling is generously packed with tender mackerel and fresh vegetables, creating a delightful harmony between the distinctive taste of mackerel and the warmth of curry. Designed for convenience, this curry bread is crispy on the outside, moist on the inside, and bursting with rich flavors that appeal to all ages. Experience a special dessert time with a bite of freshly fried, warm curry bread.
Bread Dough Ingredients- 200g Bread flour
- 15g Unsalted butter
- 15g Curry powder
- 15g Sugar
- 1 Egg
- Panko breadcrumbs, for coating
Filling Ingredients- 1 Medium potato
- 1/2 Medium onion
- 1/2 Mackerel (boneless and skinless)
- 30g Curry powder
- Water, as needed for simmering
- 1 Medium potato
- 1/2 Medium onion
- 1/2 Mackerel (boneless and skinless)
- 30g Curry powder
- Water, as needed for simmering
Cooking Instructions
Step 1
In a mixing bowl, combine the bread flour, curry powder, sugar, salt, and yeast. Mix them thoroughly with a spatula or whisk. Pre-mixing the dry ingredients ensures a more even distribution in the dough.
Step 2
Gradually add water in 2-3 additions while kneading the dough with your hands. Continue kneading until the dough comes together into a cohesive ball with no dry flour visible. The amount of water may need slight adjustment depending on the flour’s moisture content.
Step 3
Once the dough forms a ball, add the unsalted butter (softened at room temperature) and continue kneading. Knead for about 20 minutes until the butter is fully incorporated and the dough surface becomes smooth and elastic. A stand mixer can also be used if hand-kneading is challenging.
Step 4
Cover the bowl with plastic wrap and let the dough undergo its first proof in a warm place (around 25-30°C or 77-86°F) for about 1 hour, or until it has doubled in size.
Step 5
After the first proof, gently punch down the dough to release the gas and divide it into 6 equal portions using a dough scraper. Ensuring even portions will help them cook uniformly during frying.
Step 6
Shape each portion into a round ball, cover with a damp cloth or plastic wrap, and let it rest for 15 minutes. This resting period makes the dough more pliable and easier to shape.
Step 7
To prepare the filling, soak the boneless mackerel in cooking sake (or Mirin/white wine) for about 10 minutes to remove any fishy odor.
Step 8
Bring a small pot of water to a boil. Add the soaked mackerel and simmer gently for about 5 minutes until cooked through. Be careful not to overcook, as it can make the fish dry.
Step 9
Remove the cooked mackerel from the water, let it cool slightly, then carefully remove any remaining bones and flake the flesh. Using chopsticks or a fork can help separate the flesh easily.
Step 10
Peel the potato and finely mince it using a knife or a food processor. Finely mincing the potato will ensure a smoother filling that blends well with the mackerel.
Step 11
Peel and finely mince the onion, similar to the potato. Finely chopped and sautéed onions add sweetness and depth to the filling.
Step 12
Heat a little oil in a pan over medium heat. Add the minced onion and potato and sauté until the onion becomes translucent and the potato is slightly tender. This step releases the natural sweetness of the vegetables.
Step 13
Add the flaked mackerel and 30g of curry powder to the pan with the sautéed vegetables. Pour in a small amount of water and simmer, stirring with a spatula, until the liquid has mostly evaporated and the filling has a thick consistency. Avoid making it too watery.
Step 14
Gently flatten the rested dough balls with your palm to release gas. Then, use a rolling pin to flatten each dough piece into a circle, about 0.5 cm thick. Rolling it too thin may cause it to tear during frying.
Step 15
Place a portion of the mackerel filling in the center of each flattened dough circle, leaving a border around the edges. Carefully fold the dough over the filling to enclose it completely, sealing the edges tightly to prevent leakage. Place the sealed seam side down.
Step 16
Brush the surface of each filled bun evenly with beaten egg wash. This helps the breadcrumbs adhere smoothly and evenly.
Step 17
Generously coat the egg-washed buns with panko breadcrumbs. Ensuring a good coating of breadcrumbs will result in a wonderfully crispy curry bread.
Step 18
Heat a generous amount of oil in a deep-frying pan or pot to about 170-180°C (340-350°F). Carefully lower the breadcrumb-coated curry buns into the hot oil.
Step 19
Fry the curry buns, turning them occasionally, until they are golden brown and crispy on all sides. Once cooked, remove them from the oil and drain on paper towels to absorb any excess grease. Enjoy!
